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MMS and Pickling

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Since all the procedures of

sterilisation through heat involved in pickling are to kill bacteria,

I'm wondering if it would be just as effective to, after filling the

jars with the food and the hot brine, put a drop of MMS in the jar

before closing it. Assuming one gets a vacuum seal, wouldn't this

pretty well ensure safety as much as 15mins in a pressure cooker before

sealing?

ANyone know about MMS's effectiveness against salmonella and E Coli?

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